Another day of eats coming right up!
On my second night of work, I packed myself some leftover slow roasted grass fed beef back ribs, roasted escarole, and sauteed mushrooms.
I also snacked on a small container of homemade coconut butter to keep me satiated for the rest of my shift.
When I returned home in the morning, I seasoned some thawed U.S. Wellness Meats boneless rib eye steaks with Magic Mushroom Powder…
…and dunked them in the SousVide Supreme. (Here’s my recipe.)
A lot of readers ask me how I plan my meals in advance. The truth is, I really don’t. I keep a large bowl in the fridge, into which I periodically dump hunks of frozen meat. Whatever’s thawed that day gets turned into our supper. Since I know what I’ve got in the bowl, I brainstorm recipe ideas while I’m at work and season or marinate the protein when I get home in the morning. Once in a blue moon, I’ll cook up a stew a few days before, but most days I kinda fly by the seat of my pants.
I was feeling peckish before bedtime so I made myself a couple of quick tuna and avocado wraps with pantry basics.
At dinnertime, I roasted some kabocha squash in the oven…
…stir-fried broccolini seasoned with Magic Mushroom Powder…
…sauteed onions, mushrooms, and bell peppers…
…and broiled the sous vide rib eye steaks.
Here’s my dinner plate:
Big-O declared the steaks the “best ever” and proceeded to gobble up little steak and mushroom sammies that he assembled himself.
Before I forget: If all goes according to plan, I’ll be selling a limited number of Nom Nom Paleo socks starting on Monday.
When they’re available, I’ll let everyone know on the blog, Facebook, and Twitter. It’s time to get socialized, people.0
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